| | |

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

I was in the mood for a baked egg this morning for breakfast. I looked in the refrigerator and found a leftover piece of bacon from my kids’ breakfast, some extra sharp cheddar, and a bit of asparagus from last night’s dinner. I also threw in a few slices of grape tomatoes because I love them with eggs. I served this baked egg with a toast to dip into the yolk. It was a terrific breakfast that filled me up and made me smile. I love the combination of flavors and I have a feeling I will be making this again tomorrow morning.

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

How to Make a Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

Preheat the oven to 350 degrees. Coat two small ramekins with cooking spray.

Place a few bacon crumbles, a few tomatoes, a few pieces of asparagus, and a sprinkle of extra sharp cheddar cheese, into the ramekins. Crack an egg into each ramekin, being careful not to break the yolk. Add 1 tsp of milk into each, a few more bacon crumbles, tomatoes,asparagus, and a little more cheddar to the top of each. Season with sea salt and freshly cracked pepper, to taste.

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

Place onto a baking tray and cook for 7 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

 

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

Ingredients

  • Cooking spray
  • 1 slice of bacon cooked and crumbled
  • 3-4 grape tomatoes sliced
  • 1 spear of asparagus chopped
  • 1 tbsp extra sharp cheddar cheese
  • 2 eggs
  • 1 tsp milk
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 350 degrees. Coat 2 small ramekins with cooking spray.
  • Place a few bacon crumbles, a few tomatoes, a few pieces of asparagus, and a sprinkle of extra sharp cheddar cheese, into the ramekins. Crack an egg into each ramekin, being careful not to break the yolk. Add 1 tsp of milk into each, a few more bacon crumbles, tomatoes asparagus, and a little more cheddar to the top of each. Season with sea salt and freshly cracked pepper, to taste.
  • Place onto a baking tray and cook for 7 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published.

Recipe Rating




22 Comments

  1. A superb breakfast Pam and it could even be used for lunch or dinner. Great way of using up anything leftover in the fridge, too. Eggs are so versatile!

  2. Have I ever told you that I love the way you think? You make the best egg recipes with your leftovers, Pam!

  3. Great breakfast! And you always make your food look so pretty. Good thing you don’t have a house full of hungry men hollering at you to put down the camera and feed them already!

  4. I love, love, love eggs. And we have an abundance of sharp, stinky cheese in our fridge leftover from an experiment. This would be perfect! Thank you!

  5. Save some for me, Pam! Breakfast is my very best favorite meal of the day and yours looks delicious!!! Thank you so much for sharing…

  6. Geez you may be using leftovers—a little of this and a little of that—but boy howdy it turns out to be rather elegant. In fact it would be a rather Ta Ta breakfast for guests with a really nice table setting and muffins in a cute basket, tulips or daffodils in a pitcher——speaking of pitchers—Mimosas in another pitcher.